Chestnut Bavarois

Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.

Heat Milk in a saucepan over medium heat and bring just to the boil. Remove from heat. Add soaked Gelatine to the heated Milk and mix well until gelatine dissolves.

Place Egg Yolks, Sweetened Chestnut Cream and Rum in a large heatproof bowl, and whisk until creamy. Gradually whisk the hot milk mixture into the egg mixture. Let it cool.

When the mixture is cool and started thickening, add whipped Cream and mix to combine well.

Pour the mixture into serving glasses or jelly moulds. Place them in the fridge and leave to set. *Note: If you use jelly moulds, wet them with Water before you pour the mixture in.

To make the chestnut cream sauce, place all ingredients in a bowl and mix well. Serve the chilled and firmly set Chestnut Bavarois with the chestnut cream sauce.